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Sour Cream and Chive Fantails Recipe

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3.9 from 47 reviews

Sour Cream and Chive Fantails are tender, flavorful bread rolls made with a soft sour cream-infused dough, enhanced by aromatic chives and a buttery garlic-onion coating. These fantails are perfect as an elegant appetizer or a savory snack, featuring a delightful combination of buttery, savory, and fresh herb flavors with a fluffy interior.

Ingredients

Dough

  • 6 tablespoons (90 grams) warm water (about 115°F)
  • 1 tablespoon (15 grams) granulated sugar
  • 2 1/2 teaspoons active dry or instant yeast (from a 1/4-ounce or 7-gram packet)
  • 1/2 cup (120 grams) sour cream or plain yogurt
  • 1 large egg
  • 4 tablespoons (60 grams) unsalted butter, melted
  • 3 cups (390 grams) all-purpose flour
  • 1 1/4 teaspoons fine sea salt

Assembly

  • 4 tablespoons (60 grams) unsalted butter, melted
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Two pinches fine sea salt
  • Flour for dusting
  • 2 tablespoons minced fresh chives, plus 1 teaspoon for garnish

Instructions

  1. Activate Yeast: In a small bowl, combine the warm water and granulated sugar, then sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Prepare Dough Mixture: In a large mixing bowl, whisk together the sour cream (or plain yogurt), egg, and melted butter. Add the activated yeast mixture and stir well to combine.
  3. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour and sea salt.
  4. Make Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a sticky dough forms. Turn the dough out onto a lightly floured surface and knead it gently for about 8 to 10 minutes, until smooth and elastic.
  5. First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
  6. Prepare the Butter Mixture: While the dough is rising, combine the melted butter with onion powder, garlic powder, and two pinches of fine sea salt in a small bowl. Set aside.
  7. Shape Fantails: After the dough has doubled, punch it down gently to release air. Transfer it to a floured surface and divide it into equal portions (typically 12 to 16). Roll each portion into an oval shape, then use a knife or kitchen scissors to make several cuts along one edge of the dough piece, creating a ‘fantail’ effect.
  8. Coat with Butter Mixture: Brush each shaped fantail generously with the prepared butter mixture, sprinkling the minced fresh chives on top of each piece.
  9. Second Rise: Place the fantails on a baking sheet lined with parchment paper, cover loosely with a towel, and let them proof for 30 to 45 minutes until slightly puffed.
  10. Bake: Preheat your oven to 375°F (190°C). Bake the fantails for 15 to 18 minutes until golden brown and cooked through.
  11. Garnish and Serve: When out of the oven, brush again lightly with melted butter if desired and sprinkle with the reserved teaspoon of fresh chives. Serve warm or at room temperature for best flavor.

Notes

  • Use warm water roughly at 115°F to avoid killing the yeast and ensure good activation.
  • You can substitute plain yogurt for the sour cream in the dough for a slight variation in flavor and texture.
  • Be careful not to overbake the fantails to keep them soft and tender.
  • These fantails can be frozen after baking; reheat gently before serving.
  • For a dairy-free version, use a plant-based yogurt and butter substitute.

Find it online: https://justsosavory.com/sour-cream-and-chive-fantails-recipe/